Pear and Cinnamon Baked Oats
Pear and cinnamon baked oats combine rolled oats, juicy pear, Greek-style yoghurt, eggs, and almond milk to make a soft breakfast bake. Sweetened with maple syrup, this recipe serves six and is perfect for meal prep. Enjoy it warm or cold on busy mornings.
Nutrition
- Calories 378kcal 102kcal
- Fat 7.0g 1.9g
- Carbs 52.3g 14.1g
- Protein 23.6g 6.4g
- Fibre 8.5g 2.3g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I really enjoy how the soft pear pieces contrast with the texture of the oats. The cinnamon adds gentle warmth, and a bit of almond extract makes the pear flavour stand out without being too strong. This is the kind of breakfast I like to eat warm with a spoonful of yoghurt, especially when I want something comforting and filling.
Tips and Variations
- Use ripe but firm pears. They should soften during baking without turning mushy.
- Add chopped walnuts, pecans or flaked almonds for a little crunch.
- Mix in a handful of blueberries or raspberries for extra fruit.
- Sprinkle a little more cinnamon over the top before baking if you prefer a stronger spiced flavour.
- For a dairy-free version, replace the Greek-style yoghurt with a thick plant-based alternative.
- Serve a warm slice with Greek-style yoghurt and fresh pear. Add a small drizzle of maple syrup if you prefer a sweeter breakfast.
Meal Storage
Let the baked oats cool completely before storing. Put the slices in an airtight container and keep them in the fridge for up to 4 days. You can reheat them in the microwave or eat them cold with yoghurt.
Freezer tips
Cut the bake into individual slices before freezing. Wrap each slice or use baking paper between them, then store in a freezer-safe container for up to 2 months. This way, you can take out just what you need.
For the best texture, thaw a slice overnight in the fridge. If you’re short on time, you can defrost it in the microwave. Warm it up before serving, and add yoghurt or fruit if you want.
Frequently Asked Questions
Yes. Bake them in advance, leave them to cool, then cut them into portions and store them in the fridge. They can be served cold or reheated as needed.
Yes. Drain the pears thoroughly before adding them to the mixture. Pears canned in juice are a better match for this recipe than pears in syrup, which will make the bake sweeter.
Yes. Replace the Greek-style yoghurt with a thick plant-based yoghurt or a little extra almond milk. Using milk will give the baked oats a less creamy texture.
The top should be lightly golden and the centre should feel set when gently pressed. If the middle still looks wet, return the tin to the oven for a few more minutes.
Yes. Reheat an individual slice in the microwave until warmed through. Serve it with Greek-style yoghurt, fresh pear or an extra sprinkle of cinnamon.
Yes. This recipe gets its protein from ingredients such as Greek-style yoghurt, eggs and oats, so protein powder is not needed.
Closing Note
These pear and cinnamon baked oats are soft and gently sweet, making a cosy breakfast when served warm with yoghurt. If you enjoy fruit-based breakfast bakes, you might also like these apple and cinnamon baked oats.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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